Wednesday night I tried the first recipe from Relish Meal Planning Service. It's relatively simple to prepare but takes a while with cutting everything up. I see why they classified this as a freezer recipe - make ahead, freeze, and cook later.
Prep Time: 15 Minutes - Cook Time: 40 minutes
4 boneless, skinless chicken breasts
(If you buy the huge breasts from Sam's Club you'll only need two of them.)
2 TBSP olive oil (not listed as an ingredient in the recipe)
Salt & pepper (not listed as an ingredient in the recipe)
1 6-oz package stuffing mix for chicken
1 10.75-oz can cream of chicken soup
1 TBSP Dijon mustard
3 cups broccoli, cut into florets
2 cups cooked ham, chopped
6 slices Swiss cheese
- Preheat oven to 375 degrees.
- Cut the chicken into cubes. Heat 2 TBSP olive oil in a large skillet over medium heat. Add the chicken cubes and sprinkle with salt and pepper. Brown on all sides for 5-7 minutes until cooked through. (I forgot to get the picture!)
- Prepare stuffing as directed on package. Mix soup and mustard in a medium bowl. Stir in chicken, broccoli, and ham. (I mixed the cooked stuffing in with the ham, broccoli, soup and mustard together in the bowl.)
- (I combined the stuffing mixture in the skillet with the chicken.) Spoon into a 2-qt casserole dish sprayed with cooking spray. Top with cheese slices and stuffing.
- If preparing this recipe as a make ahead meal, cover with foil and lay flat in the freezer.
- Bake 35-40 minutes or until heated through.
per serving: 382 calories; 45 grams protein; 12 grams total fat; 2 grams fiber; 5 grams saturated fat; 23 grams carbohydrates; 111 mgs cholesterol; 1091 mgs sodium; 10 WW points plus
Benny was confused with me cutting up the chicken. Normally with cordon bleu you're stuffing chicken. I've tried to stuff chicken before but wasn't very successful with it. I like this way much better than the traditional preparation.
I don't think there was enough seasoning with this recipe. Just salt and pepper wasn't enough...the flavor was kind of bland to me. Benny said there was enough seasoning for him and that he wants me to keep the recipe in my stockpile. I'll try adding garlic powder when I warm up leftovers to see if that helps any. What spices would you add to this recipe?